Already have an account?

This Delicious Roasted Squash Kale Salad Recipe Makes Healthy Eating a Breeze

When the crisp fall air approaches comfort food starts calling our name. And while sweater weather often goes hand in hand with cozy soups and stews, a crisp green salad is a great way to balance out a meal. Our roasted squash kale salad is the perfect addition to your fall menu. Tossed in champagne vinaigrette and topped with perfectly roasted butternut squash, pops of sweet pomegranate seeds and creamy crumbled goat cheese, the combination of sweet and savory makes this dish a hit.

The Fast and Easy Way to Prep Squash

Roasting butternut squash caramelizes it, giving the squash amazing flavor. But don’t be put off by the prep: The secret to peeling butternut squash with ease is to poke a few holes in the raw, unpeeled squash with a fork, wrap it in a dish towel and microwave it for 3 minutes. The blast of heat softens the skin and flesh so your peeler and knife will glide right through! To make quick work of seeding the squash, use an ice cream scoop. Its edge cuts right through butternut squash’s fibrous strings, allowing you to remove plenty of seeds in a single scoop. Your squash will be ready to roast in no time!

Yields

6 serving

Total Time

Prep Time

Cook Time

Ingredients

  • 1 lb. butternut squash cubes, cut into 1⁄2" pieces
  • 1 Tbs. extra-virgin olive oil
  • 1 bunch kale, stemmed, chopped
  • ⅔ cup bottled champagne vinaigrette dressing
  • ½ cup pomegranate seeds
  • ½ cup crumbled goat cheese

Instructions

Print

Heat oven to 400°F. Line baking sheet with foil. In large bowl, combine butternut squash, olive oil, 1⁄2 tsp. salt and 1⁄4 tsp. pepper; toss until squash is evenly coated.

Arrange squash in single layer on baking sheet. Bake, stirring occasionally, until squash is tender when pierced with fork, 25–30 min. Transfer to plate; let cool.

In large bowl, combine kale and champagne vinaigrette; toss well until evenly coated. Transfer salad to large serving bowl. Arrange roasted squash on top of salad. Just before serving, garnish with pomegranate seeds and goat cheese.

Nutrition

  • Calories: 280
  • Fat: 17 gram
  • Saturated Fat: 3 gram
  • Protein: 6 gram
  • Carbohydrate: 30 gram
  • Fiber: 6 gram
  • Cholesterol: 10 mg
  • Sugar: 12 gram
  • Sodium: 190 mg

Conversation

All comments are subject to our Community Guidelines. First For Women does not endorse the opinions and views shared by our readers in our comment sections. Our comments section is a place where readers can engage in healthy, productive, lively, and respectful discussions. Offensive language, hate speech, personal attacks, and/or defamatory statements are not permitted. Advertising or spam is also prohibited.

More Recipes

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.